Marmalade is a favourite toast topping at Dualit and is also a favourite with the Queen, and it adds an amazing, tangy flavour to these muffins. The light, orange sponge can be made quickly with the Dualit Hand Mixer - just be careful not to over mix when adding the wet ingredients to the dry.

Shopping List

• 175g plain flour
• 175g soft brown sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 25g porridge oats
• Zest and juice of 2 oranges
• 1 large egg
• 1 tbsp vegetable oil
• 150g natural yogurt
• 9 tsp good quality marmalade
• 100g icing sugar

Method

1. Heat your oven to 200C/180C fan/ gas 6.
2. Measure the flour, sugar, baking powder, bicarbonate of soda and oats into a bowl and mix together.
3. Lightly whisk the zest and juice of one orange with the egg, vegetable oil and natural yoghurt.
4. Fold the orange mixture into the dry ingredients quickly until just combined.
5. Line a muffin tin with nine muffin cases. Place a spoonful of the muffin batter into a muffin case and top with 1tsp of marmalade. Cover with another spoonful of the muffin batter. Repeat until all muffin cases are filled.
6. Bake for 15 minutes until the batter is cooked through but the marmalade is still slightly gooey.
7. To make the icing, sieve the icing sugar into a bowl. Mix 2-3 spoonfuls of the orange juice with the icing sugar until a paste is formed. Add more of the orange juice until you have made a thick, but still runny icing.
8. When the muffins have cooled, spoon the icing over the top and sprinkle over the orange zest.

Tips:

Try mixing the icing sugar with lemon juice for a different, but complimentary flavour.

These muffins are great as a breakfast treat - simply leave off the icing and sprinkle the muffin tops with more oats before baking.